Soups

COOKING WITH CHEF JOHN HOWIE: DUNGENESS CRAB AND SWEET CORN BISQUE

What could possibly be more comforting in cold, January weather than a smooth, creamy, seafoody bisque? One of Chef John Howie’s favorite recipes straight out of his cookbook Passion & Palate, this soup is seeped in the Pacific Northwestern aroma of fresh dungeness crab, texturized with pureed sweet corn. “The only thing better than bisque…

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